mmmmm

This was served at the Relief Society Birthday dinner.  Some asked for the recipe, so here it is for all to enjoy!

Chicken Supreme

Melt 6 T. butter in a 9 x 13 pan. Line pan with 10 chicken breasts. Top each chicken breast with 1 slice Swiss cheese.

Mix: 1½ cans cream of chicken soup
¾ can evaporated milk
Pour over chicken.

Toss: 2 T. butter
2 to 3 cups dry stuffing cubes
Sprinkle this over chicken.

Bake at 350° for 1½ hours. Cover with aluminum foil for the first hour, then uncover the last 30 minutes and bake until done.

cards and recipes

Last week we had a fun Relief Society meeting where we made cards (thank you ladies who did all the behind the scenes work!!).  We also had a recipe exchange.  There were two recipes that didn't have enough copies, so I'm posting them on the blog.  I don't know who made the apple cake (please feel free to take credit by commenting) & the Hot Beef Dip was Lynette's.

Apple Cake

1 ½ cups oil

2 cups sugar

3 eggs

3 cups flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. baking soda

1 tsp vanilla

3 cups peeled and sliced apples

1 cup coarsely broken walnuts

In a large bowl beat together oil and sugar. Add eggs and beat until mixture is creamy. In a separate bowl, sift together flour, salt, cinnamon and baking soda. Stir into the batter. Add vanilla, apples and walnuts: stir to blend. Pour mixture into a greased 9x13 in. pan. Bake at 350 degrees for about 1 hours or until a toothpick inserted in the center comes out clean. Cook and frost with cream cheese frosting.

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

½ cup butter, melted

1 (16 ounce) package powered sugar

1 tsp. vanilla

Cream softened cream cheese. Blend in the butter. Add powdered sugar and vanilla. Beat well. Spread over cake.

Hot Beef Dip

8 ounces cream cheese (low fat works fine)

1 cup sour cream

½ cup mayonnaise

1/3 cup grated Parmesan cheese

3 scallions, green and whites parts finely chopped

1 package beef sandwich meat (thin sliced, like Buddig brand), finely chopped

1 Tbsp. dried parsley flakes

Put the cream cheese, mayo and sour cream in a microwaveable bowl. Cover and cook on high in the microwave for 45 seconds. Blend them together and add the other ingredients. Microwave on high for an additional 2 ½ minutes, but stir once part way through (or the cheese clumps and gets oily).

Serve hot or warm with crackers and vegetables to dip.

wanted: recipes

The Relief Society Presidency is putting together a dinner cook book for next year's birthday recognitions. We are seeking main dish or meal ideas that are relatively easy to make and that your family really likes to eat. Our thought is to create a quick reference of easy meals for those days when you say...aaaaaa! what am I going to make for dinner? 

An example (from Sherrie) is a pork chop recipe that she likes to serve with applesauce, rice, and a veggie. 

 

Please submit these recipes/ dinner menu ideas to Terri Waldon at waldengang@comast.net by HALLOWEEN!

another zucchini recipe

I still am getting a lot of zucchini, and found another recipe that I quite enjoyed.

Zucchini Brownies

Ingredients: 2 cups grated zucchini, 1 1/2 cups sugar, 3/4 cup oil, 2tsp vanilla, 2 cups flour, 1/3 cup cocoa, 1 1/2 tsp baking soda, 1 tsp. salt, 1/2 cup nuts (optional).

Directions: Combine zucchini, sugar, oil, and vanilla. Mix dry ingredients and add to zucchini mixture. Pour into greased 9x13 baking pan. Bake at 350 degrees fro 35 to 40 minutes. Cool.

Frosting: 1/4 cup butter, 1 cup sugar, 1/4 cup milk, 1/2cup chocolate chips, 1/2 cup miniature marshmallows, 1 tsp. vanilla, 1/2 cup chopped nuts (optional)

Directions for frosting: In a saucepan, melt butter on medium heat. Add sugar and milk. Bring to a boil, stirring frequently. Cook an stir about 1 minute. Remove from heat. Add chocolate chips and marshmallows. Stir until melted. Add vanilla. Spread over brownies. Sprinkle with nuts (if you like that sort of thing)

zucchini cream cheese bars

So, I have zucchini coming out of my ears. I got a book called Zucchini Houdini from the Logan Library and have tried a couple of recipes. My favorite one so far is zucchini cream cheese bars. I thought I'd share the recipe.

Zucchini Cream Cheese Bars

Ingredients:

3 eggs

2 cups sugar

1 cup oil

2 cups grated zucchini

3 tsp. vanilla

2 1/2 cups flour

1/4 tsp salt

2 tsp baking soda

Beat together eggs, sugar, and oil. Add zucchini and vanilla. Mix together dry ingredients and then combine with zucchini mixture. Mix until combined well. Pour into a greased and floured 9x13 baking dish. Bake at 350 degrees for 25 minutes (unless it's my oven, then it seemed like a lot more than 25 minutes!) or until toothpick comes out clean. Cool.

Frosting:

1/2 cup butter, softened

3 oz. cream cheese

1 tsp. vanilla

2 1/2 cups powdered sugar

milk as needed

Combine butter and cream cheese and beat until light. Add vanilla and powdered sugar. Beat until fluffy, adding a slight amount of milk for consistency. Frost the bars when they are completely cool.

Emergency Preparedness

I just realized I never posted this -- oops!

Thursday night was our Quarterly RS Meeting on Preparedness.  Thanks Steffanie for all the hard work.  There was a lot of good info and recipes handed out.  I thought I'd pass some links for info and recipes along.

2 great websites are:
storemeals.com
mealtime.org (canned food industry site, it has a lot of recipes that mostly use canned food)

Also, Terry Walden has a CD of a lot of wonderful Emergency Preparedness info if you are interested, please contact her.

RECIPES
Magic Milk Shakes
Basic Dinner Rolls
Hamburger-Wheat Casserole
Oatmeal Cookies
Steff's Yummy Whole Wheat Baking Powder Biscuits
Rocky Mountain Bean Storm
Canning butter-This is something you need to be careful doing.  Terry Waldon has done it successfully, if you have any questions she would be a great resource.

More Recipes from Desirae

Here are a couple other great recipes from Desirae Eastmond.

Mexican Stuffed Rolls (printer friendly recipe)
Grate the following fine or chop in a food processor:
1 lb cheddar cheese
1 lb jack cheese
1 med bell pepper
1 small jar pimento stuffed olives
1 small onion chopped fine

Mix together and add to cheese mixture:
1 small can chopped black olives
1/2 small can mild enchilada sauce
1 cube melted butter

Cut the end off of a hard roll and hollow out a little bread.  Stuff with cheese mixture.  Wrap with foil, shiny side out.  Bake at 350-degrees for 20 minutes or until cheese melts.

Chick-Pea Pasta & Spinach Soup  
(printer friendly recipe)

2 T olive oil
2 cloves garlic, crushed
1 onion, chopped
1 T fresh rosemary, chopped
2 cans, chick-peas (garbanzo beans), not drained
2 pints (4 C) vegetable stock
3 oz, small pasta shapes
4 oz fresh spinach leaf, shredded
Salt & Pepper, to taste
dash of nutmeg
Croutons
Parmesan Cheese

1. In a pot over low heat, saute garlic, onion, & rosemary in oil for 5 minutes, until soft, not golden.  Add chick-peas with liquid and veg stock.  Bring to a boil and simmer 30 minutes.  Add pasta, simmer 6-8 minutes.  Stir in spinach.  Cook another 5 minutes until done.  Serve with nutmeg, croutons, & parmesan cheese on top.

Croutons

6 slices day old bread with crusts removed, cubed.  Stir fry cubes in 4 T olive oil to golden brown.